Ingredients with Measurements:
- 500g beef brisket, cut into small pieces
- 2 cups of water
- 2 cups of beef broth
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tomatoes, chopped
- 2 cups of green beans (kacang panjang), cut into 2-inch pieces
- 2 carrots, sliced
- 2 potatoes, diced
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 teaspoon of sugar
- 2 bay leaves
- 2 stalks of lemongrass, bruised
- 2 kaffir lime leaves
- 1 tablespoon of tamarind paste
- 1 tablespoon of sweet soy sauce
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
2. Add the beef brisket and cook until browned on all sides.
3. Pour in the water and beef broth, then add the bay leaves, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
4. Add the chopped tomatoes, sliced carrots, and diced potatoes. Simmer for another 15 minutes.
5. Add the green beans, tamarind paste, sweet soy sauce, salt, pepper, and sugar. Simmer for another 10 minutes or until the vegetables are tender.
6. Remove the bay leaves, lemongrass, and kaffir lime leaves.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 800mg
Total carbohydrates: 30g
Dietary fiber: 6g
Sugar: 8g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or beef shank.
- Green beans can be substituted with snap peas or snow peas.
- Tamarind paste can be substituted with lime juice or vinegar.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add some chili flakes or fresh chili for a spicier version.
- Use chicken instead of beef for a lighter version.
- Add some coconut milk for a creamier version.
Tips and tricks:
- To make the soup richer, you can add some beef bones or oxtail to the broth.
- If you want to save time, you can use a pressure cooker to cook the beef brisket.
- Adjust the seasoning to your taste.
Storage instructions:
- Let the soup cool down to room temperature, then transfer it to an airtight container.
- Store in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
- You can also reheat it in the microwave.
Presentation ideas:
- Serve the soup in a bowl with some steamed rice on the side.
- Garnish with some chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sliced chili
Pairings:
- Steamed rice
- Fried noodles
- Crusty bread
Suggested side dishes:
- Fried tofu
- Stir-fried vegetables
- Pickles
Troubleshooting advice:
- If the soup is too thin, you can add some cornstarch slurry to thicken it.
- If the soup is too salty, you can add some water or unsalted broth to dilute it.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
- Sop Kacang Panjang is a traditional Indonesian soup that originated from Java.
- It is usually served as a main dish for lunch or dinner.
Flavor profiles:
- Savory
- Umami
- Tangy
- Sweet
Serving suggestions:
- Serve the soup hot with some steamed rice on the side.
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Region: Indonesian